CRUST
1 cup Graham Cracker Crumbs
1/4 cup melted butter
1/4 cup sugar
CHEESECAKE
3 packages (8 oz each) cream cheese
2/3 cup sugar
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla extract
4 eggs lightly beaten
CREME BRULEE
1/2 teaspoon vanilla extract
2 cups heavy cream
4 egg yolks
pinch of salt
1/4 cup sugar, plus 8 teaspoons sugar divided
Mix together crust until it is packable. Then pack a thin coating of the crust into six 6 oz ramekins.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk and vanilla. Add eggs; beat on low speed just until combined. Pour over crust until ramekins are half full. Bake at 350 degrees for 10 minutes. (You will have extra batter left over, I poured mine in a ready made graham cracker crust and baked it later at 350 degrees for 35-40 minutes.)
While that's baking, start the creme brulee. Add heavy cream and vanilla to a saucepan, stir to mix and set the pan over medium-low heat. Heat the milk until bubbles form around the edge and steam begins to rise from the surface. Remove the mixture from the heat and set aside. In a large bowl, whisk the egg yolks, salt and the 1/4 cup sugar until smoooth and blended. Gradually, pour the cream, a little at a time, into the egg mixture, while stirring until blended. Pour this mixture on top of the baking cheesecake cups until the mixture is almost to the top. Cover loosely with aluminum foil and lower heat to 325 degrees and continue cooking for an additional 25 minutes, or until creme brulee is set up. Transfer the ramekins to a wire rack to cool to room temperature, then refrigerate until chilled, at least 3 hours.
To serve, divide the 8 teaspoons of sugar equally between the ramekins and sprinkle on top. Light your kitchen torch and burn the sugar on top of each ramekin.
Serves 6 (plus the whole extra cheesecake!)